In a dutch oven, add a good inch or so of corn oil and heat to medium high. When oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. If not eating right away, you can put the tortillas on a cookie sheet in the oven at 175 degrees. Pour your oil off, and wipe your pan clean of any browned bits of tortillas. Add your enchilada sauce to your pan at medium heat, and cook for several minutes. Add your fried tortilla quarters to the sauce. Gently turn over the pieces of tortilla until they are all well coated. Cook for a few minutes more and keep turning over until the tortillas become soft. Remove from heat, and now it's time to add the garnishes of your choice! Serves:4

* I made this for Bunko (12 ladies), and did 60 corn tortillas, and 4 large and 1 small cans of enchilada sauce.

Thanks Kim - you're right! I put all the toppings on my island and they each fixed it the way they wanted to. The only time consuming part was frying up 240 little corn tortilla chip triangles!!! It was so worth it though!!! I kept the chips in the oven and they stayed crisp!